We all cringe when we hear the word, but using a brine bath will produce a succulent moist roast chook every time. Our Dirty Int. olive brine recipe is a tasty winner winner for your chicken dinner. This recipe uses a whole butterflied chicken, you can buy them already butterflied, or follow instructions for a DIY in recipe method.
1 Whole butterflied chicken
For the Brine
1/3 cup of salt
3 cloves of garlic finely chopped
3 Tbsp honey
A bunch of thyme
4 bay leaves
Juice of 1 lemon then cut and place the wedges in the brine
1 Tbsp black peppercorns
1 Cup of olive brine
1 Cup of boiling water
Combine all the brine ingredients and mix until the salt and honey has dissolved. Mix in 5 cups of cold water (can use a mixture of ice and cold water to cool more quickly). Set aside.
To butterfly a chicken using a pair kitchen scissors cut along both side of the back bone and remove, turn chicken skin side up on a board and using the heel of your hand press down until it forms a butterfly shape, place chicken in the brine, cover and refrigerate for 2 to 4 hours. Turn the chicken half way through if not fully submerged.
When ready to cook remove and pat dry.
Pre heat oven to 200c place in a roasting dish with a little olive oil and a dash of water.
Cooking time depends on the size of your chicken. Butterflied does cook quicker mine was done in 40mins and the chicken is cooked when the juices run clear.
Remove from the oven and rest before serving.
Sign up to our email newsletter.